This can be made as one large tart or as individual portions. I prefer to make small tarts as they are easier to pick up to eat, but as a first course a larger one looks spectacular. This recipe doubles easily. A watercress garnish adds a nice flourish.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
When I was staying in Palm Springs recently, I developed a craving for food with lots of personality and spice to counteract the many standard-issue steaks, hamburgers and pizzas I was consuming.Read More
Smoking is a hot trend in restaurants. It's not just smoked meat: Vegetables, fish, cheese and fruit are all under the smoking gun. Here, I've used smoked cheese, but if you prefer not to use the smoked variety, substitute with grated fontina or cheddar. Serve with sprouts.
Beef cheeks are hard to find, so I substituted stewing beef. Coconut cream is thicker than coconut milk and is available canned. Shaoxing cooking wine is sold at Asian supermarkets, not the liquor store. Hawker Bar adds pickled cucumber as a garnish to give the dish some acidity. Serve with coconut rice.
Morels can be sautéed in a little butter with garlic and served on toast, or cooked with chicken to make a heady sauce. The one issue with preparing them is cleaning. A quick rinse with warm water and a good shake in a strainer to dislodge the dirt usually works, although some people soak them, which I think soaks out the flavour.Read More
For this dish, you can use any cheese you please. I opted for caciocavallo, a melty, mozzarella-like Italian cheese, which is made in a club shape and then is sold in pieces. Its nuttiness matched the cauliflower perfectly. Blue cheese is also excellent.
Israeli couscous has a larger grain than the more familiar Moroccan version. The pea-sized wheat bits can be found in many grocery stores alongside rice and is sometimes labelled as super couscous, maftoul or pearl couscous. Unlike Moroccan couscous, Israeli couscous can be prepared in the same way as pasta, by boiling in salted water or chicken stock.Read More
These biscuits can be made by hand or in a food processor. If you use the latter, add the milk by hand. Don't over-process the dough or the biscuits will be tough. To facilitate things, measure the ingredients the night before serving but don't mix them together. Alternatively, make the biscuits ahead of time and reheat them in a 350 F oven for 5 minutes.
This method of preparing salmon can feed a large group of people easily. I prefer to poach salmon on the bone as it retains its moisture that way, but most people prefer not to deal with bones. My recipe calls for already boned salmon, but you will need two pieces, one on top of the other, to approximate the thickness of salmon with intact bones.Read More
During Passover, chicken soup plays a starring role in the festivities. It is usually served with matzo balls, but last year I served this unusual version, which is my friend Marilyn Mandel's family recipe and has its roots in Russia. The taste of the garlic completely mellows in cooking and the soup ultimately has a sharp, sweet quality.Read More
For the best stock, use chicken backs and necks and add a few wings for extra flavour. (Remember to save and freeze any uncooked necks or bones from other chicken recipes; they will keep in the freezer for up to six months.) You can also throw in stalks from any kind of mushroom, which enriches the flavour. To keep your stock light in colour, use uncooked chicken on the bone; stock made from cooked chicken (such as a roasted chicken carcass) will be deeper in colour.Read More
Pork with clams is a Portuguese staple. This dish is a more upmarket rendering than others. We used pork loin (try to get the end piece as it has a bit more fat). We sautéed it for a few minutes, made a deep, rich sauce and finished everything by steaming pasta clams in the sauce. If pasta clams (small ones) are not easily obtainable substitute the larger ones. They take longer to open.Read More